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These healthy brownies made with almond flour have a delicious, fudgy texture with rich chocolate flavor and dark chocolate bits in each bite.
From mixing the batter in the bowl to the aroma of brownies baking in the oven, your family will love this recipe, and it’s free of gluten, grains, and dairy.
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Chunky Fudgy Brownies Made Healthy!
These brownies taste like an indulgence with their rich chocolate flavor and irresistible texture, but they are made with healthier ingredients for a treat you can enjoy without guilt.
I’m a firm believer that we can enjoy making and eating our favorite desserts without having to ‘start over,’ and this recipe, along with the entire Clean Treats for Everyone cookbook, proves it.
It’s a collection of show-stopping desserts, no-bake treats, baked goods, and snacks made without refined sugars, grains, and dairy but still have that indulgent ‘flavor and feel.’
And these chocolate chunk brownies made almond flour, almond butter, and coconut sugar set a perfect example.
Healthy Brownie Ingredients
Let’s go over everything you’ll need to make these healthy brownies:
- almond butter: helps bind the ingredients and its natural sweetness reduces the amount of coconut sugar required.
- melted coconut oil: to moisten the brownies.
- coconut sugar: to sweeten the brownies.
- eggs: essential for baking with almond flour.
- vanilla extract: adds flavor.
- almond flour: a grain-free flour with nutty flavor and higher fat content that gives baked goods a tender, soft texture.
- unsweetened cocoa powder: is 100% chocolate and gives the brownies a more intense chocolate flavor without added sugars.
- baking soda: just an itsy bitsy amount to give these brownies a ‘lift’.
- salt: reacts with the baking powder and enhances the chocolate and sweet flavors.
- dark chocolate: chopped pieces of dark chocolate add a delicious surprise in each bite of baked brownie.
How to Make Healthy Brownies
Like my regular Fudgy Brownies, these are super easy to whip up in one bowl and bake to perfection. From start to finish, this recipe takes about 30 minutes (that’s if you don’t include cooling).
Here’s how to make a delicious batch of healthy brownies:
- Preheat the oven to 350F
Line a 9 x 9-inch baking pan with parchment paper. - Combine the wet ingredients
In a large bowl, whisk the almond butter, coconut oil, coconut sugar egg, and vanilla extract until smooth. - Add the dry ingredients
Stir in the almond flour, cocoa powder, baking soda, and salt into the wet ingredients until the batter is smooth. - Add more chocolate
Fold the chocolate pieces into the batter and pour them into the prepared baking pan. - Bake to perfection
Place the pan into the oven and bake for 20 minutes or until the brownies are just set and a toothpick inserted in the center comes out with a few moist crumbs. - Let them cool
Once you remove the pan from the oven let them cool slightly before slicing into 12 squares. Grab a tall glass of milk or non-dairy milk, and enjoy!
With the right ingredients, recreating your family’s favorite recipes into a healthier version that tastes just as good can be simple.
I’ve done it for years and even created the Family Kickstart Program to help parents eliminate processed foods from their family’s diet and reset the way they eat, one recipe at a time.
If it’s something you want to try but are not certain where to start, you can learn more about the 4-week meal plan and clean eating guide for families here.
A Family Approach to Healthier Eating
Tired of searching for healthy, family-friendly recipes?
Learn how many parents eliminate processed foods and sugars from their family’s diet with the Family KickStart Program.
Healthy Brownie Texture
These brownies made with almond flour have a little more crumb to them than my regular brownie recipe and a chewy-fudgy texture that holds together just enough so that you can pick one up without it falling apart.
And depending on what temperature you eat the brownies, the chocolate chunks are either melted flecks of chocolate or softened bits you can sink your teeth into.
What Size Pan to Use?
The smaller the pan, the thicker and fudgier the brownie. I like to use a 9 x 9-inch square baking pan, but you can also use an 8 x 8-inch pan and bake them for a few additional minutes until the top is just set.
Baking with Almond Flour
I have an entire post on how to bake with almond flour that would be helpful, along with a few answered questions and pointers below that are specific to this recipe:
Don’t add/subtract/swap
Baking is science, and this recipe is a formula calculated for results that are just right and delicious. On top of that, recipes made with grain-free flours aren’t as forgiving, so I don’t recommend exchanging ingredients or changing amounts unless noted.
Let the brownies cool down
Recipes with almond flour have a more delicate texture, if you don’t let them cool off before slicing, then chances are your brownies will turn into crumbs.
Don’t pack the flour
You’ve heard this before with regular flour but it also applies to almond flour. To measure, spoon the flour into the measuring cup then use the back of a butter knife or spoon to scrape the excess flour from the top.
Can I double this recipe?
Absolutely? Double the recipe and bake them in a 9 x 13-inch baking pan if you want brownies galore.
Easy Healthy Brownie Recipe
Ingredients
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ¾ cup coconut sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup water
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces dark chocolate, coarsely chopped
Instructions
- Preheat oven to 350F. Line a 9 x 9-inch square baking pan with parchment paper.
- In a large bowl, combine the almond butter, coconut oil, coconut sugar, eggs, vanilla extract, and water until smooth. Stir in the almond flour, cocoa powder, baking soda, and salt. Fold in the chocolate pieces to evenly distribute into the dough.
- Transfer the batter to the prepared pan and bake for 20 minutes or until lightly browned.
- Remove from oven and allow to cool before slicing into 12 squares.
Rachel says
I just recently made this recipe and it tastes great! In the instructions you say that you combine the flour, cocoa powder, salt, and sugar in a bowl. However, recipes bake the best when the sugar is combined with the liquid ingredients because it gives it a chance to dissolve before mixing all ingredients together. This way, there’s no chance of biting into stray sugar granules in the dessert. Just a small tip! But the flavor and fudgyness is great
Laura Fuentes says
Hi Rachel! Thanks for the sugar tip. I wrote down the recipe exactly as it was shared with me and how I’ve made it myself dozens of times. I am glad these fudgy chunky chocolate brownies had just the right amount of fudgyness for you!
Jenn says
Do you have the nutrition information?
Laura Fuentes says
Hi Jenn, I’ve updated the recipe card to reflect the nutritional information. Enjoy!
Shirley Bernard says
hello, I made these brownies using coconut oil and protein powder it did not come out as fudgy despite only baking for 30 minutes. I think it was even a little dry , should I have added more liquid.
Laura Fuentes says
Hi Shirley, all ovens vary and it depends on the pan used. If no substitutions were made, I suggest taking them out a little early next time.
Sandra says
I just made this, and liked how fast it was to put together. The only difference I had in my method was that I tried to finely chop the rehydrated prunes because my food processor for some reason was not working. The batter was extremely thick, and I found I had to add a little boiled water just to get it to be slightly more mixable. I baked it for only 29 minutes and found it already finished cooking. The texture is a little drier than I like and the brownie is very flat with no leavening agent, but it is very chocolatey and I still enjoy them. I want to puree the prunes next time I try the recipe, which hopefully will make the batter easier to mix! Thanks for sharing your recipe, Laura!
Victor landey says
Can you substitute sugar for stevia for diabetics???
Laura Fuentes says
I’ve not tried substituting sugar with stevia but I do know that Stevia makes a 1:1 baking product substitute so that should work. Enjoy!
jody says
I am just making these and used 1/2 cup sugar and 1 cup dark chocolate bits. I thought it might be too chocolatey but it’s pretty good. However, I realize the dark chocolate is actually more calories than the sugar.
I used 1 tbsp yogurt and 1 tbps of butter and they are definitely a bit too dense. Do you think that’s the reason?
I used a few extra prunes. Mine were really, really sticky and I made quite a mess. I don’t think it will make 16 brownies unless they are really small.
finally, I added shaved almonds and chia (untoasted) for an extra crunch and they were good! (no walnuts).
That being said, they are still pretty good but I think I only had to bake them 25 minutes. Your recipe kept coming up first so I had to try it. So thank you.
Do you ever add more flour, or do you think mine are too dense because I overdid it with prunes (slightly).
Also, do you ever use a peanut butter frosting?
Laura Fuentes says
Jody, for optimal results, you’ll want to follow the recipe. Chia will absorb up to 10x its volume in liquid so even a little bit will make these dense. I do not add any more flour I just follow the recipe and they come out fudgy and moist. I Hope this helps.
thefolia says
Yummy…I have added beet and raspberries to brownies and it was a hit in our nest too. Raspberries have more fiber than prunes and much preferred with my little bears. Happy feasting.
Laura Fuentes says
that sounds delicious too!
Elisabeth says
Hi there,
I have been disappointed with MANY brownie recipes and am skeptical about trying yet another one. How thick are these once finished? Do they have a more fudgy texture rather than a cakey texture? Just want to make sure it is the kind of recipe I am looking for before making them!
Thanks 🙂
Laura Fuentes says
Elisabeth, this is definitely one of those brownie recipes that taste really great but it feel a little “healthy.” I wouldn’t want you to be disappointed.
Marcela says
Hi Laura! I’m from Colombia! Do you speak Spanish? 🙂
I just did the recipe and the brownies turned out perfect! I have to say I replaced the flour for 1/4 almond and 1/4 coconut, the butter for almond butter and I used 90% cocoa dark chocolate.
When I mixed the dry and wet ingrediets the texture was very dry so I added water and when I took them out of the oven (let them for about 40 min) they were not as fudgy as I wanted but still a little fudgy and full of flavor. I wonder if I let them less time in the oven the brownies will turn out more fudgy? Or it was because the texture of the mixture was a little bit dry and I have to add more of any of the ingredients?
Thanks for sharing the recipe! We all love the brownies. And my kids were very happy eating them!
Marcela
Laura Fuentes says
Hi Marcela! I have not tested this recipe with a flour-free substitute, so I can’t judge. By experience, it needs more liquid when working with coconut flour. Probably about 1/4 cup more. Glad everyone enjoyed them!
Laurie says
Hi, these look great. If I use a gluten-free flour blend that doesn’t include xanthan gum, would you suggest I add a bit when making these? Thanks in advance.
Laura Fuentes says
It really depends on the constitution of the gluten-free flour. if it’s mostly made from rice flours (sweet and white rice) or a denser flour like chickpea, add the xanthan gum it will help bind the flours.
Mama B says
I found this while looking for a recipe for brownies with prunes. I’d hoped that their addition would make them more moist. Instead, even after only 35 minutes, they were still cakey and slightly dry. But the chocolate flavour is completely on point, and with more butter I think it would be what I was looking for. Thanks for the inspiration!
Fran says
Can you freeze these brownies?
Laura Fuentes says
You absolutely can Fran!
Stephany says
I was really excited to make these but they ended up being less than exciting. I used oat flour and stevia instead of what was on the recipe list. They were soooo dry so I added a mashed up banana. Maybe it was the odd combination but it was bitter, yet fakely sweet tasting with a hint of banana. I will have to adjust the recipe before I consider making these again.
Laura Fuentes says
The recipes we provide are for maximum flavor. I can’t guarantee good tasting results with substitutions not listed on the recipes. sorry!
Christine Williams says
Made these for my kids and it turned out great! I added flax and hemp hearts and they loved it 🙂
Laura Fuentes says
Awesome!
Elizabeth says
Hoping to try these this weekend but I’m just curious – do you think the prune purée could be substituted by beet purée (like in your chocolate beet cupcakes?)
Laura Fuentes says
absolutely. the prune puree provides thick volume and sweetness. with beets they won’t be as sweet though.
Carolina Vieira says
Hi Laura…
I liked your recipe and I would like to try but Im no happy with the sugar and butter. Do you know any other health substitute and the amount for those ones? Thanks
Laura Fuentes says
Carolina, the recipe doesn’t belong to me. It’s from a cookbook. I would cut it down to 1/4 cup sugar + 1 banana.
Monica says
Do you know if you can use spelt flour instead of all purpose flour?
Thanks!
Laura Fuentes says
Yes. I bet they will taste amazing!
Leann says
Could I use date paste in place of the prune puree?
Laura Fuentes says
only if you add a bit of water to make it into a puree texture.
Lisa says
I can’t wait to try these brownies and btw,
your family is beautiful.
Laura Fuentes says
Thank you Lisa! Let me know how you guys enjoy them!
Pam says
I was fascinated by the prune puree – nobody knew prunes were in there. Loved it. Thanks again.
Laura Fuentes says
so glad everyone loved them! 🙂
TIffany C says
Oooh yay it’s possible! Healthy brownies! All is good in the world!
Misti says
Could the eggs in this recipe be replaced?
Laura Fuentes says
I have not tried it with the eggs replaced, but since they are “fudgy”… you can try using “flax” egg replacement. (1 tablespoon ground flax + 3 tablespoons warm water, wait until it’s a gel-like consistency, then add to recipe).
Sue says
Do you make your own prune puree?
Laura Fuentes says
Yes. Check out the recipe on how to make the prune puree.
Jen P says
Made these this morning and replaced the prune puree with applesauce and they were absolutely delicious!
These will be a regular in our home!
Laura Fuentes says
SO AWESOME JEN!
Amanda says
I’m curious… how do you make prune puree? Is it prune juice, or dried prunes that you blended together?
Annie says
What can I replace/ substitute the prune puree with?
Laura Fuentes says
Annie, you can replace the prune puree with apple sauce, butter or coconut oil, full fat yogurt.
Kelly @ The Nourishing Home says
Oops, please correct my bad grammar. LOL!
Laura Fuentes says
what bad grammar?? 🙂
Kelly @ The Nourishing Home says
These look delicious! And love that you use prune puree to sweeten them! Thanks for sharing! 🙂